1. Make six foil rings (see "Foil Rings" tip) or use 4-inch cake rings or 3×1-inch round cookie cutters. Coat insides of foil rings, cake rings, or round cutters with nonstick cooking spray.

2. In a large bowl whisk together egg yolks, milk, butter, vanilla, and salt. Holding a sieve over the bowl, sift cake flour, baking powder, and spice into yolk mixture. Whisk to combine.

3. Place the egg whites in a large mixing bowl; add lemon juice. Beat egg whites with a mixer on medium to high until frothy. Gradually beat in sugar until stiff peaks form (tips stand straight). Fold half the beaten egg whites into the yolk mixture. Repeat with remaining beaten egg whites.

4. Arrange three rings in a lightly oiled extra-large skillet. Heat over medium-low. Spoon batter into rings, filling each about two-thirds full. (Fill 4-inch rings half full; fill cookie cutter to the top.) Add 1 Tbsp. water to skillet around cakes. Cook, covered, 8 minutes or until bottoms are browned. Use kitchen scissors to cut foil away from cakes. (Or loosen cakes from rings, then lift rings away. Leave cookie cutters on cakes.) Carefully turn cakes. Add 1 Tbsp. water to skillet. Cook, covered, 5 minutes more or until set and browned on bottom. Remove to a plate. Repeat with remaining rings and batter. (If using cookie cutters, let them cool a few minutes, then loosen and remove cake.) Serve pancakes with Maple-Pear Syrup. Makes 6.

Pear-Maple Syrup:

In a small saucepan combine 1 cup finely chopped pears, 3/4 cup pure maple syrup, and, if desired, 2 to 3 tsp. pear liqueur or pear nectar. Warm over low.

Foil Rings:

The soufflé pancakes need support as they cook so they don't collapse. To make the rings, fold a 12×6-inch piece of Reynolds Wrap Aluminum Foil lengthwise into thirds to make a 12×2-inch strip. Bring the short ends together to form a ring that is 3 to 3½ inches in diameter; tape to secure.